Recipes

M E P N

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Ingredients

1 cup water
1 cup sugar
1 lb. blackberries, thawed if frozen
2 T. lemon juice

Directions

In small saucepan, bring water to a boil.
Remove from heat, and stir in sugar
until dissolved. Pour the sugar syrup into
heatproof bowl and chill in refrigerator,
about one hour. Place blackberries in a
blender or food processor and purée. Add
purée to chilled sugar syrup and then
strain to remove seeds. Add lemon juice.
Cover and refrigerate until the mixture is
thoroughly chilled.

Pour mixture into 8-inch pan, cover
with plastic wrap, and place in the
freezer. When mixture is partially frozen,
spoon into bowl and blend with mixer
at medium speed until smooth but still
frozen. Return mixture to pan. Cover and
freeze until firm.

To make sorbet parfait, layer spoonfuls
of sorbet into glass ice cream cups with
layers of crumbled cookies. Use our
Banana Orange Cookies or your favorite
allergy-safe cookie. Repeat layers at least
twice and top with a sprinkling of your
cookie pieces.

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